Wilhelmstaler Honey Lamb on Saffron Pasta with Forest Mushrooms

I used the front part of a rack of lamb. In order for 5 people to be full, it takes 4 kg, since the bones are included. The meat is only salted and seared whole.

Then it is brushed with honey and placed in the oven at 180 degrees C. Be careful not to get too hot, because the honey tends to burn quickly. I monitor the core temperature with a meat thermometer. A pink boiling point is crucial for a rack of lamb. Because afterwards it is quickly too dry. So the core temperature must not rise above 55 degrees C. Once this is achieved, I split the back in portions.

The Wilhelmstaler lamb was accompanied by fresh ribbon noodles. I make the pasta dough with an egg and 70g durum wheat semolina and 50g wheat flour per 2 servings (extrapolate accordingly). It is important that the dough is not a bit sticky. If in doubt, add durum wheat semolina until the dough is completely dry. I put some saffron in the dough. When cooked, this turns the pasta a nice yellow.

I put the pasta straight into the boiling salted water. For a maximum of two minutes. If it floats at the top, the pasta has to get out immediately and into the ice water to stop the cooking process. Before serving, I put the pasta in melted butter. Then there are the fresh shitake mushrooms braised in butter.